CN104824590A - Instant pickled radish and production method thereof - Google Patents
Instant pickled radish and production method thereof Download PDFInfo
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- CN104824590A CN104824590A CN201510158297.9A CN201510158297A CN104824590A CN 104824590 A CN104824590 A CN 104824590A CN 201510158297 A CN201510158297 A CN 201510158297A CN 104824590 A CN104824590 A CN 104824590A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
- A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
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- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses an instant pickled radish and a production method thereof. The method comprises the following steps: 1, cutting radish; 2, preparing pickling water: weighing salt, white sugar, Chinese prickly ash, Illicium verum, cinnamon bark and lactic acid bacterium powder, and adding purified water; 3, carrying out in-cylinder fermentation: adding radish slices or radish strips obtained in step 1 into a cylinder, adding the pickling water, covering, carrying out room temperature fermentation, and taking out the processed radish slices or radish strips; and 4, seasoning: adding a seasoning to the radish slices or radish strips obtained in step 3, carrying out vacuum packaging, carrying out ultrahigh pressure sterilization, and refrigerating to obtain the instant pickled radish. The lactic acid bacterium powder is added to ferment at room temperature, so the quantity of lactic acid bacteria in a fermentation system is effectively improved, thereby the fermentation period is shortened, the product quality is guaranteed, and the method is suitable for quality-controllable large-scale standardized production. The instant pickled radish has unique delicate fragrance of radish, has crisp, sour-sweet and tasty mouthfeel, and has good color, flavor and taste.
Description
Technical field
The present invention relates to food processing field, in particular, relate to one and facilitate pickled radish and preparation method.
Background technology
Radish, rhizome vegetable, has another name called radish, root meat, Long Circle, spherical or conical, originate in China, kind is extremely many, has shagreen, red skin and Bai Pi.There is multiple eating and medical value, containing abundant vitamin C and digestive ferment---diastase element.Radish is usually used in making pickles.Traditional pickles, belong to spontaneous fermentation, normally utilize self lactic acid bacteria of radish raw material to ferment.Spontaneous fermentation pickled radish is subject to the problem that the environmental influence such as season, weather is very large, there is long, the even very difficult spontaneous fermentation of fermentation period, and can not ensure the homogeneity of product quality.
Summary of the invention
The object of the invention is to overcome the deficiency that prior art spontaneous fermentation is difficult, control of product quality is difficult, provide one to facilitate pickled radish.
Second object of the present invention provides a kind of preparation method facilitating pickled radish.
Technical scheme of the present invention is summarized as follows:
Facilitate a preparation method for pickled radish, comprise the steps:
(1) radish cutting: cleaned by fresh radish use water, drains the water on surface, is cut into the bar of sheet that thickness is 0.2 ~ 0.5cm or (0.2 ~ 0.5) cm × (0.2 ~ 0.5) cm × (2 ~ 5) cm;
(2) pickles water is prepared: by weight 1.5 ~ 2.5 portions of salt, 6 ~ 10 parts of white sugar, 0.1 ~ 0.5 part of Chinese prickly ash, 0.1 ~ 0.5 part of anise, 0.1 ~ 0.5 part of cassia bark, 0.1 ~ 0.5 portion of rhizoma zingiberis and 0.1 ~ 0.5 part of lactic acid bacteria powder are added pure water to 100 part;
(3) cylinder fermentation is entered: radish sheet step (1) obtained in the ratio of mass ratio 1:3 ~ 10 of radish and pickles water or preserved radish strip enter cylinder, add pickles water, capping, room temperature is fermented, after brewed 48 ~ 72h, the radish sheet after brewed or preserved radish strip are taken out;
(4) seasoning: it is tasty to add flavoring in the radish sheet obtained to step (3) or preserved radish strip, and vacuum packaging, ultra-high pressure sterilization, refrigeration, obtain facilitating pickled radish.
Radish is green turnip, ternip, carrot, summer radish or non-irrigated radish.
Flavoring comprises monosodium glutamate, salt and edible oil, can also add chilli powder or capsicum wet goods.
The weight ratio of the radish sheet that step (3) obtains or preserved radish strip and monosodium glutamate, salt and edible oil is preferably: 100:0.75:2:1.The taste of trencherman can be drunk according to each department, suitable adjustment is carried out to aforementioned proportion.
Edible oil is preferably sesame oil, and peanut oil, rapeseed oil, corn oil and sunflower oil at least one, can also select other edible oil.
The condition of ultra-high pressure sterilization is under normal temperature condition, at 300 ~ 500Mpa, and sterilizing 5 ~ 20min.
The temperature of refrigeration is 0 ~ 10 DEG C.
Pickled radish prepared by said method.
Advantage of the present invention:
On the basis of spontaneous fermentation, add lactic acid bacteria powder, in room temperature condition fermentation, can effectively improve fermentation system lactic acid bacterium number, thus can fermentation period be shortened, product quality is guaranteed, be suitable for quality controllable scale, standardized production.The present invention adopts food ultra-high pressure sterilization technology (high pressure processing, HPP) can kill bacterium in pickled radish, yeast and mold, and nutritional labeling can not be caused as high temperature sterilization to destroy and flavor variations.Make pickled radish keep distinctive local flavor and nutrition, the mode that application ultrahigh-pressure sterilization and low-temperature preservation combine, effectively can ensure product quality, at extending product low temperature 0 ~ 10 DEG C, the shelf-life reaches more than 6 months.Method of the present invention is simple, and the execution cycle is short, and suitability for industrialized is produced.The peculiar delicate fragrance of product tool radish, mouthfeel are sharp and clear, sweet and sour taste, are of high nutritive value, excellent in color.
Detailed description of the invention
The lactic acid bacteria powder that various embodiments of the present invention use is commercially available, and various embodiments of the present invention use " river show pickles sauerkraut lactic acid bacteria baking powder ", and experiment proves, also can use other commercially available lactic acid bacteria powder.
Embodiment 1
Facilitate a preparation method for pickled radish, comprise the steps:
(1) green turnip cutting: cleaned by fresh green turnip water, drains the water on surface, is cut into the sheet that thickness is 0.2 ~ 0.5cm;
(2) pickles water is prepared: by weight 2 portions of salt, 8 parts of white sugar, 0.3 part of Chinese prickly ash, 0.3 part of anise, 0.3 part of cassia bark, 0.3 portion of rhizoma zingiberis and 0.3 part of lactic acid bacteria powder are added pure water to 100 part;
(3) enter cylinder fermentation: in the ratio of the mass ratio 1:5 of green turnip and pickles water, the radish sheet that step (1) obtains is entered cylinder, add pickles water, capping, room temperature is fermented, after brewed 60h, by the radish sheet taking-up after brewed;
(4) seasoning: it is tasty that the radish sheet obtained to step (3) adds flavoring, vacuum packaging, under normal temperature condition, at 400Mpa, sterilizing 10min, 0 DEG C of refrigeration, obtains facilitating pickled radish.
Flavoring comprises monosodium glutamate, salt and sesame oil.
The weight ratio of radish sheet and monosodium glutamate, salt and sesame oil is: 100:0.75:2:1.
Embodiment 2
Facilitate a preparation method for pickled radish, comprise the steps:
(1) ternip cutting: cleaned by fresh ternip water, drains the water on surface, is cut into the bar of (0.2 ~ 0.5) cm × (0.2 ~ 0.5) cm × (2 ~ 5) cm;
(2) pickles water is prepared: by weight 1.5 portions of salt, 10 parts of white sugar, 0.1 part of Chinese prickly ash, 0.5 part of anise, 0.1 part of cassia bark, 0.5 portion of rhizoma zingiberis and 0.1 part of lactic acid bacteria powder are added pure water to 100 part;
(3) enter cylinder fermentation: in the ratio of the mass ratio 1:3 of ternip and pickles water, the preserved radish strip that step (1) obtains is entered cylinder, add pickles water, capping, room temperature is fermented, after brewed 72h, by the preserved radish strip taking-up after brewed;
(4) seasoning: it is tasty to add flavoring in the preserved radish strip that step (3) obtains, vacuum packaging, under normal temperature condition, at 300Mpa, sterilizing 20min, 5 DEG C of refrigerations, obtains facilitating pickled radish.
Flavoring comprises monosodium glutamate, salt and peanut oil.
The weight ratio of preserved radish strip and monosodium glutamate, salt and peanut oil is: 100:0.75:2:1.
Embodiment 3
Facilitate a preparation method for pickled radish, comprise the steps:
(1) carrot cutting: cleaned by fresh carrot use water, drains the water on surface, is cut into the sheet that thickness is 0.2 ~ 0.5cm;
(2) pickles water is prepared: by weight 2.5 portions of salt, 6 parts of white sugar, 0.5 part of Chinese prickly ash, 0.1 part of anise, 0.5 part of cassia bark, 0.1 portion of rhizoma zingiberis and 0.5 part of lactic acid bacteria powder are added pure water to 100 part;
(3) enter cylinder fermentation: in the ratio of the mass ratio 1:10 of carrot and pickles water, the radish sheet that step (1) obtains is entered cylinder, add pickles water, capping, room temperature is fermented, after brewed 48h, by the radish sheet taking-up after brewed;
(4) seasoning: it is tasty to add flavoring in the radish sheet that step (3) obtains, vacuum packaging, under normal temperature condition, at 500Mpa, sterilizing 5min ultra-high pressure sterilization, 10 DEG C of refrigerations, obtains facilitating pickled radish.
Flavoring comprises monosodium glutamate, salt and mixing edible oil, and mixing edible oil volume ratio is 1:1:1 rapeseed oil, corn oil and sunflower oil.
The weight ratio of radish sheet and monosodium glutamate, salt and mixing edible oil is: 100:0.75:2:1.
Substitute the carrot of the present embodiment with summer radish or non-irrigated radish, other same the present embodiment, can obtain and facilitate pickled radish accordingly.
Flavoring can regulate, and can also add chilli powder or capsicum wet goods.
After testing, each embodiment shelf-life at low temperature 0 ~ 10 DEG C reaches more than 6 months.
Through 30 people random respectively three groups foretaste three embodiments facilitate pickled radish, people's reflection of 100%: three embodiments facilitate that the peculiar delicate fragrance of this radish of the equal tool of pickled radish, mouthfeel are sharp and clear, sweet and sour taste.
Claims (7)
1. facilitate a preparation method for pickled radish, it is characterized in that comprising the steps:
(1) radish cutting: cleaned by fresh radish use water, drains the water on surface, is cut into the bar of sheet that thickness is 0.2 ~ 0.5cm or (0.2 ~ 0.5) cm × (0.2 ~ 0.5) cm × (2 ~ 5) cm;
(2) pickles water is prepared: by weight 1.5 ~ 2.5 portions of salt, 6 ~ 10 parts of white sugar, 0.1 ~ 0.5 part of Chinese prickly ash, 0.1 ~ 0.5 part of anise, 0.1 ~ 0.5 part of cassia bark, 0.1 ~ 0.5 portion of rhizoma zingiberis and 0.1 ~ 0.5 part of lactic acid bacteria powder are added pure water to 100 part;
(3) cylinder fermentation is entered: radish sheet step (1) obtained in the ratio of mass ratio 1:3 ~ 10 of radish and pickles water or preserved radish strip enter cylinder, add pickles water, capping, room temperature is fermented, after brewed 48 ~ 72h, the radish sheet after brewed or preserved radish strip are taken out; (4) seasoning: it is tasty to add flavoring in the radish sheet obtained to step (3) or preserved radish strip, and vacuum packaging, ultra-high pressure sterilization, refrigeration, obtain facilitating pickled radish.
2. a kind of preparation method facilitating pickled radish according to claim 1, is characterized in that described radish is green turnip, ternip, carrot, summer radish or non-irrigated radish.
3. the preparation method of a kind of pickled radish according to claim 1, it is characterized in that described flavoring comprises monosodium glutamate, salt and edible oil, the weight ratio of the radish sheet that described step (3) obtains or preserved radish strip and monosodium glutamate, salt and edible oil is: 100:0.75:2:1.
4. the preparation method of a kind of pickled radish according to claim 1, is characterized in that described edible oil is sesame oil, peanut oil, rapeseed oil, corn oil and sunflower oil at least one.
5. the preparation method of a kind of pickled radish according to claim 1, is characterized in that the condition of described ultra-high pressure sterilization is 300 ~ 500Mpa, sterilizing 5 ~ 20min.
6. the preparation method of a kind of pickled radish according to claim 1, is characterized in that the temperature of described refrigeration is 0 ~ 10 DEG C.
7. the pickled radish prepared of the method for one of claim 1-6.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201510158297.9A CN104824590A (en) | 2015-04-04 | 2015-04-04 | Instant pickled radish and production method thereof |
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| CN201510158297.9A CN104824590A (en) | 2015-04-04 | 2015-04-04 | Instant pickled radish and production method thereof |
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| CN201510158297.9A Pending CN104824590A (en) | 2015-04-04 | 2015-04-04 | Instant pickled radish and production method thereof |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105661425A (en) * | 2016-03-30 | 2016-06-15 | 潘见 | Method for regulating and controlling mature period of Korean pickles |
| CN105851979A (en) * | 2016-04-13 | 2016-08-17 | 湖南佳宴食品有限公司 | Making method of probiotic fermented vegetables |
| CN106579171A (en) * | 2016-12-01 | 2017-04-26 | 四川理工学院 | Preparation method of pickled hard vegetables |
| CN106579172A (en) * | 2016-12-01 | 2017-04-26 | 四川理工学院 | Preparation method of pickled red and white radishes |
| CN106690186A (en) * | 2016-12-18 | 2017-05-24 | 竹溪县天润农业发展有限公司 | Sectional-type fermentation method of pickled vegetables |
| CN106879909A (en) * | 2017-02-27 | 2017-06-23 | 北京市农林科学院 | A kind of method for disinfection of carrot pickled vegetable |
| CN108402426A (en) * | 2018-05-24 | 2018-08-17 | 湖北聚汇农业开发有限公司 | A kind of preparation method of rapid lactic acid fermentation mixed nuts soy preserved radish |
| CN113170872A (en) * | 2021-05-20 | 2021-07-27 | 四川工商职业技术学院 | Preparation method of composite pickle flavor stimulating material |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105661425A (en) * | 2016-03-30 | 2016-06-15 | 潘见 | Method for regulating and controlling mature period of Korean pickles |
| CN105851979A (en) * | 2016-04-13 | 2016-08-17 | 湖南佳宴食品有限公司 | Making method of probiotic fermented vegetables |
| CN106579171A (en) * | 2016-12-01 | 2017-04-26 | 四川理工学院 | Preparation method of pickled hard vegetables |
| CN106579172A (en) * | 2016-12-01 | 2017-04-26 | 四川理工学院 | Preparation method of pickled red and white radishes |
| CN106690186A (en) * | 2016-12-18 | 2017-05-24 | 竹溪县天润农业发展有限公司 | Sectional-type fermentation method of pickled vegetables |
| CN106879909A (en) * | 2017-02-27 | 2017-06-23 | 北京市农林科学院 | A kind of method for disinfection of carrot pickled vegetable |
| CN106879909B (en) * | 2017-02-27 | 2021-03-19 | 北京市农林科学院 | Sterilizing method of carrot pickle |
| CN108402426A (en) * | 2018-05-24 | 2018-08-17 | 湖北聚汇农业开发有限公司 | A kind of preparation method of rapid lactic acid fermentation mixed nuts soy preserved radish |
| CN113170872A (en) * | 2021-05-20 | 2021-07-27 | 四川工商职业技术学院 | Preparation method of composite pickle flavor stimulating material |
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